Potato Gratin with Garlic and Cream.
This week in Whisk Wednesdays we made a French version of scalloped potatoes. Baking potatoes were peeled, sliced and simmered in milk that was flavoured with a bouquet garni, nutmeg and salt. This, um, did a number on my pot and hubby had to clean it for me afterwards! Guess I simmered the milk and spuds too aggressively.
The gratin dish, or in my case a lasagna dish, is rubbed with garlic and butter to season it. The potato slices are layered and seasoned with salt and pepper. Topped with hot cream and Gruyere and baked until brown and bubbly. Well, we can't go wrong with that, can we?
I served the Gratin Dauphinois with a chicken Caesar salad - very tasty indeed.